Batters and scones.
Basic Pikelet Batter | Makes 24 |
1 cup self raising flour pinch salt
1/4 teaspoon bicarbonate of soda
2 tablespoons sugar
1 egg
1 cup sour milk (if fresh,
add 1 teaspoon vinegar) } Combined 60g butter, melted
1.Using a food processor or mixer, combine the first 4 ingredients. Add combined egg, milk and butter. Mix on a low speed until just combined. Allow to stand for 5 minutes.
2.Heat frypan to setting 6. Grease the cooking surface well.
3.Place spoonfuls of mixture into frypan and cook until bubbled. Turn to brown.
Pancakes | Makes 8 |
1 cup self raising flour pinch salt
1 egg
11/4 cups milk
1.Using a food processor or mixer, combine flour and salt. Add egg. Gradually add milk and mix on a medium speed until thick and smooth. Allow to stand for 1 hour.
2.Heat frypan to setting 6. Grease cooking surface well.
3.Place approximately 1/4 cup of mixture at a time into the frypan and cook until bubbled. Turn to brown.
Serve with lemon juice and sugar, maple syrup or stewed fruits.
Crepe Batter | Makes |
11/2 cups plain flour pinch salt
2 eggs
13/4 cups milk
1 tablespoon oil
1.Using a food processor or mixer, combine flour, salt, combined eggs, milk and oil. Mix using a low speed until just combined.
2.Heat frypan to setting 5. Grease cooking surface well.
3.Place approximately 1/4 cup of batter into the frypan and cook until lightly browned.
Turn to brown.
Griddle Scones | Makes 12 |
1 tablespoon butter or margarine
2 cups self raising flour
1/2 - 3/4 cup milk
1.
2.Rub butter or margarine into the flour until it resembles fine breadcrumbs.
3.Add milk and mix to a soft dough. Turn out onto a lightly floured board and press or roll out to approximately 2cm in thickness. Cut into rounds.
4.Rub frypan base with a little oil and absorbent paper. Place scones close together into the frypan. Cover, turn when golden to cook other side, approximately
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